If you’ve ever tasted that sweet and velvety corn potage served in a small cup at Japanese curry or Taiwanese steak restaurants, this is it but with a summer twist! It’s perfect for anyone that’s looking for a creamy corn soup without the cream. Enjoy this simplified recipe hot or cold!
Place corn on the cob, garlic, and water into a medium stock pot. Bring the water to boil, cover, and turn down to simmer for 20 minutes.
4 ears yellow or white corn, 1 clove garlic, 2 quarts water
Remove corn with tongs while reserving the water, and allow corn to slightly cool before cutting kernels from the cob. You can place each ear of corn on a cutting board and carefully slice the kernels off from top to bottom. After the first slice, place corn down on the flat (already cut) side to cut the remaining kernels from the cob.
Place corn kernels and 2 cups of the water used to cook the corn into a blender. Add salt, coconut milk, and lemon juice. TIP: You can start with adding less of the water and adjust the soup thickness to your liking. Blend until smooth.
1 tsp Diamond Crystal Kosher Salt, ½ cup canned coconut milk, unsweetened, 1 tsp fresh lemon juice
Pour into a storage container and chill in the refrigerator until ready to serve. If chilling for more than 1 hour, remove from the refrigerator 20 minutes prior to serving.
Right before serving, top with cilantro, optional calabrian chili oil, and ground white pepper to taste.
½ cup cilantro microgreens (or regular cilantro tops), ½ tsp calabrian chili oil, ground white pepper
notes
This soup tastes good chilled or hot! In its simplest form, all you need is corn, garlic, water, salt, and a plant-based milk like unsweetened oat milk or soy milk. The Taiwanese versions sometimes include a sprinkle of ground white pepper, but that’s totally up to you!coconut milk substitute: use unsweetened soymilk, oatmilk, or almond milk. fancier version: use the unsweetened canned coconut milk instead of unsweetened oat milk/soy milk and top the chilled corn potage with cilantro (microgreens or regular) and calabrian chili oil. Calabrian chili is native to Southern Italy and can be found in glass jars in the pantry section of some grocery stores. The oil from the marinating chilies can be used for an adult spice kick. right before serving: Re-taste the chilled soup for seasoning adjustments since it can taste different when cold vs. hot. Try adding a gentle squeeze of lemon juice to brighten up the flavors before adding more salt. note on salt: if you're using table salt instead of Diamond Crystal kosher salt, make sure to cut back on the amount by half.
tried this recipe?Tag me @thesoundofcooking! I'd love to see what you made.